Slice the boneless, skinless chicken breasts into 2-3 inch pieces for sliders. Pat dry with paper towels.

In a bowl, whisk together olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and pepper. Add the chicken to the marinade, coat well, cover, and refrigerate for at least 30 minutes.

Heat a skillet over medium-high heat and add olive oil. Cook the marinated chicken for 4-5 minutes on each side until golden brown and cooked to 165°F.

In a saucepan, combine maple syrup, apple cider vinegar, Dijon mustard, Worcestershire sauce, and red pepper flakes. Simmer for 5-7 minutes until the glaze thickens.

Cook bacon in a skillet until crispy, remove and drain on paper towels. Crumble into bite-sized pieces.

Toast slider buns if desired. Assemble sliders with glaze, chicken, bacon, greens, and cheese on each bun.